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Wednesday, May 4, 2011

I’m going to start off with a bang here. Want to know the secret to making a successful mango salsa with intense mango flavor and crunch?

Apple.

Counterintuitive, no? But it works wonders.

The idea is that you get a wonderfully ripe mango with an intense flavor profile. To make up for the lack of crunch that you’d find in a slightly less ripe mango, you add chunks of a mild-tasting apple. The apple gives the salsa a nice texture without overpowering the mango flavor that you’re going for. It also holds up overnight.

I’m brilliant, for sure.

And kind of lucky. The apple solution was the result of a half-empty fridge and not enough salsa.

Anyway, besides being great with chips, my mango salsa with apples is also a great salad dressing. I dumped it on top of greens, sliced radishes and avocados, grilled shrimp, and then sprinkled it with a little cotija cheese and a squeeze of lime.

As a side note, I don’t own a grill, so after I cooked the shrimp 90% through, I tossed them on a skewer and “grilled” them over the open flame of my gas stove. Faux grill marks were necessary for the pictures.

I’m dedicated to my art.

Or, at the very least, what I'm saying is that while I have been somewhat absent since I started working, I still think of you and your need for visual appeal. I will also be thinking of you as I drive from the Bay Area to Los Angeles tomorrow night while all of you are out getting your Cinco de Mayo on.

There is a make-food-for-blog fest waiting to happen this weekend, and it’s being sponsored by my mother and the letters Y, U and M.

13
comments:

You are brilliant, BB! Apple in the mango salsa. I love it! And you are also pretty resourceful, which is what they say about me. So I like it double! Have fun in LA! We need to meet after my semester is over!

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